Chicken Parmesan Meatballs
Imagine everything you cherish about chicken parmesan – savory chicken, rich sauce, gooey cheese – in meatball form! These juicy, parmesan-spiked meatballs are perfectly seasoned, baked in tangy marinara, and topped with a canopy of stretchy cheese. Served as a complete meal, or party-friendly appetizer, they’re guaranteed to please everyone in the crowd. Plus, this recipe is easy, make-ahead friendly, and much healthier than traditional, breaded-and-fried, chicken parmesan.
This recipe was written for the Arizona Republic.
Classic chicken parmesan flavors in every bite
If you enjoy the medley of flavors and textures in traditional chicken parmesan, you will love this dish. Ground chicken is seasoned with the same flavors you find in the breaded version, and then shaped into meatballs. The tasty mounds are nestled in marinara sauce, topped with cheese, and baked until tender. That means, you can enjoy all the nuances of the classic dish, without the excess calories, prep time, and cleanup. In fact, this one-pan meal requires less than 45 minutes from start to finish.
Here’s what you need for these chicken parmesan meatballs
- Chicken. You need 1 pound of ground chicken for this recipe. If desired, you may substitute ground turkey or ground beef.
- Panko breadcrumbs. Breadcrumbs are used to bind the ground chicken and other ingredients together so you can make meatballs. I prefer panko breadcrumbs because they’re light and airy, but you can use regular breadcrumbs instead. If you only have seasoned breadcrumbs, feel free to swap them in. For a gluten-free option, use gluten-free panko breadcrumbs, almond flour, or oat flour.
- Parmesan cheese. We use a decent amount of parmesan cheese in this recipe – ½ cup is used in the meatballs and ¼ cup is sprinkled over top before baking. The cheese adds that signature, sharp and nutty, chicken parmesan vibe. I recommend using freshly grated parmesan cheese for the best result. I strongly encourage you to avoid shelf-stable parmesan cheese.
- Egg. One large egg binds with the breadcrumbs and ensures that the meatballs remain moist and tender.
- Onion and garlic. Onion and garlic are used to season the meatballs so that each bite is tasty. I prefer onion powder over fresh onion because adding chopped onion to meatballs encourages them to fall apart during baking.
- Marinara sauce. You have two options for the marinara sauce – store-bought or homemade. When using store-bought, choose a good-quality, robust product. When opting for homemade marinara sauce, make the sauce as the first step in the recipe.
- Mozzarella cheese. Buttery-soft mozzarella cheese becomes the blanket for the meatballs as they bake in the oven. I prefer whole milk mozzarella for its creamy richness, but part-skim mozzarella works as well.
- Water. This might seem like an unusual ingredient, but adding a little water to the meatball mixture helps guarantee they cook up moist and juicy.
A few tips for the best outcome
Don’t worry if your meatball mixture seems too wet. Adding a little water to the chicken mixture makes it wetter than regular meatballs. If you’re having trouble shaping the mixture into meatballs, add a tablespoon or two of breadcrumbs. Be careful not to add too much; excess breadcrumbs will produce dry meatballs. Pro tip: Water-moistened hands help keep the chicken mixture from sticking to your hands.
Use a meat thermometer. Since it’s difficult to tell when the meatballs are finished cooking, use an instant-read meat thermometer. Pull the dish from the oven when the center of the meatballs reaches 165 degrees F.
Brown the cheese if desired. Once the meatballs have finished cooking, feel free to place the dish under the broiler to add color to the cheese. When using the broiler, keep a close eye on things; the cheese can burn quickly.
Adjust the seasonings if you want. I stuck with the classic flavorings for chicken parmesan in this recipe – onion and garlic in the meatballs, oregano in the sauce, and basil as a garnish. Feel free to adjust the seasonings to suit your needs. For example, substitute Italian seasoning for the oregano, or use a combination of dried parsley, basil, and oregano. You can also add crushed red pepper flakes – to both the meatballs and/or the sauce – for a little kick.
What should you serve with these chicken parmesan meatballs?
As is the case with regular chicken parmesan, this dish is excellent when served with tender pasta and warm bread! Add a crisp green salad, Caesar salad (link?), and/or steamed vegetables and the meal is complete. Pro tip: You can also nestle these meatballs into hoagie rolls for the ultimate meatball sub.
How to prep this dish in advance
To make this dish in advance, prepare it as directed, cover the pan with plastic wrap and refrigerate for up to 2 days, or freeze up to 3 months (add a layer of aluminum foil when freezing). Thaw overnight before baking. When ready to bake, pull the dish from the refrigerator 30 minutes before cooking. Note that the cooking time may be slightly longer if the meatballs go into the oven cold.
How to store leftovers
Once cool, transfer the meatballs to an airtight container and refrigerate for up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat the meatballs in a saucepan (adding more sauce if needed), or in a baking dish in a 350-degree oven until hot all the way through. You can also reheat the meatballs in the microwave if desired.
Chicken Parmesan Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs, or regular breadcrumbs
- 3/4 cup grated parmesan cheese, divided
- 2 tablespoons water
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and black pepper
- 2 cups marinara sauce, store-bought or recipe below*
- 1 cup shredded mozzarella cheese
- Fresh basil for serving, optional
For the marinara sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, about 1/2 cup chopped
- 2 cloves garlic, minced
- 3/4 teaspoon dried oregano
- 2 cups tomato puree
- Salt and black pepper
Instructions
- Preheat oven to 400 degrees F.
- If you’re making homemade marinara sauce, see details below.
- To make the meatballs, in a large bowl, combine the ground chicken, breadcrumbs, ½ cup of the parmesan cheese, water, egg, garlic, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix well and shape the mixture into 12 meatballs (or smaller meatballs if you’re making the dish as an appetizer).
- Pour 1 cup of the marinara sauce into bottom of baking dish or cast-iron pan.
- Arrange the meatballs in the sauce. Pour over the remaining marinara sauce.
- Top the sauce with the mozzarella cheese and remaining ¼ cup of parmesan cheese.
- Bake, uncovered, for 25 to 30 minutes, until the internal temperature of the meatballs reaches 165 degrees F. If desired, place the pan under the broiler to brown the cheese.
- Top with basil, if using, and serve.
For the marinara sauce
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft.
- Add the garlic and oregano and cook for 30 seconds, until fragrant.
- Add the tomato puree, ½ teaspoon salt, and ¼ teaspoon black pepper and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
- Season to taste with salt and pepper and use as directed.